Step 1

Heat oil in a large pot over medium high heat.

Step 2

Add onion, carrot, and celery along with a couple pinches of salt and pepper.

Step 3

Cook, stirring occasionally for 8 minutes.

Step 4

Stir in garlic, ginger paste, curry powder, cumin, turmeric, and a couple pinches of salt and pepper.

Step 5

Reduce heat to medium and cook, stirring frequently, for about a minute.

Step 6

Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.

Step 7

Stir in a splash of veggie broth to deglaze the pan, scraping the yummy bits off the bottom.

Step 8

Add chickpeas, potatoes, lentils, coconut milk, vegetable stock and water.

Step 9

Stir to combine add bay leaves, along with a couple pinches of salt and pepper.

Step 10

Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.

Step 11

Turn heat to low or medium low and simmer gently for 15-18 minutes or until the potatoes are fork-tender. Add lime juice and stir in kale until wilted. Season to taste with salt and pepper.

Step 12

Garnish with fresh cilantro or parsley and enjoy!